Hummus is Arabic for chickpeas that have been cooked, mashed and combined with tahini, garlic and lemon juice. It’s normally garnished with olive oil, paprika, parsley or a few whole, toasted chickpeas. Hummus should be pale, light, tangy, creamy and nutty in appearance and flavor. It’s been a staple in Mediterranean and Middle-Eastern cuisine for centuries and included at every meal. It’s a must dip on any mezze platter and a true crowd pleaser. When first introduced a decade ago it was a health-food item, but since then it’s become widely popular and it can be found at any market in a wide variety of flavors. I tend to go for the classic hummus so I can add my own toppings. I always have some in the fridge and I love a mid-morning snack of hummus with celery, cucumber or carrot sticks. It’s very satisfying and delicious. While it’s easy to buy some at the store, you can’t compare with the bright and fresh taste of homemade hummus. Give it a go and see for yourself.
Bon Appetit named Israeli chef Michael Solomonov’s hummus their 2015 Dish of the Year so it must be the absolute best. He starts with raw chickpeas and cooks them until they are mushy, he hulls them and uses Soom tahini paste made with Ethiopian sesame seeds. I’ll take a shortcut when I can so I’m starting with canned chickpeas, but I did go to my neighborhood Mediterranean grocery store and purchased imported tahini. Not all tahinis are equal and you want an authentic product for best results.
HERE’S HOW I MADE IT
Rinse and drain a 15.5 ounce can of chickpeas. Remove the hulls for a creamier hummus. Did you know that by removing the skin or hull it’s also easier to digest?
Note: Years ago I worked with a woman who would peel the chickpeas before making them for her husband. He loved chickpea stew, but they didn’t agree with him and made him gassy. By peeling them, it was easier for him to digest and enjoy them. If this resonates with you, I highly recommend peeling them first.
In a food processor, combine the drained & hulled chickpeas with a generous 1/3 cup tahini, 3 Tablespoons extra virgin olive oil, the juice of 1 1/2 large lemons, 2 garlic cloves, 1 teaspoon of kosher salt, 1/2 teaspoon of ground cumin and 1/4 teaspoon of fresh black pepper. Blitz until smooth. I like my hummus smooth, but if you like some texture, pulse a few times until it reaches the texture you like. While pulsing the mixture, drizzle a few tablespoons of water for a light, pale and creamy texture.
Tip: If you want to mellow the intense garlic flavor. Mince the garlic and let it sit in the lemon juice while you hull the chickpeas. Then mix it with the tahini first before adding the chickpeas and remaining ingredients. I love garlic so I don’t do this step.
Garnish with a drizzle of olive oil and a sprinkling of paprika. I like to use the back of a spoon and swirl it around the top to create a few ridges. These ridges will pool the olive oil. It’s more appealing than if you spread it flat like frosting.
A delicious and authentic chickpea dip made with chickpeas, tahini, garlic lemon and cumin. A must dip on any mezze platter and any time enjoyable snack.
- 1 15.5 ounce can chickpeas, drained & hulled
- ⅓ generous cup of tahini
- 3 Tablespoons extra virgin olive oil
- juice of 1 ½ – 2 lemons
- 2 large garlic cloved, minced
- 1 teaspoon kosher salt prefer Diamond brand
- ½ teaspoon ground cumin
- 2 Tablespoons water
- garnish with extra olive oil and paprika
Rinse and drain a 15.5 ounce can of chickpeas. Remove the hulls for a creamier hummus. Removing the hull or shell also makes it easier to digest.
In a food processor, combine the drained chickpeas with 1/3 generous cup of tahini, 3 Tablespoons extra virgin olive oil, the juice of 1 1/2 large lemons, 2 garlic cloves, 1 teaspoon of kosher salt, 1/2 teaspoon of ground cumin and about ¼ teaspoon of black pepper. Pulse, scrape down the sides and pulse again until smooth.
With the food processor running, drizzle 2 Tablespoons of water for a lighter, pale and creamy texture. Taste and re-season, if necessary.
Garnish with a drizzle of olive oil, toasted chickpeas, parsley or paprika.
Note: If you want to mellow the intense garlic flavor. Mince the garlic and let it sit in the lemon juice while you hull the chickpeas. Then mix it with the tahini first before adding the chickpeas and remaining ingredients.